Salsa

     2 cans (14-15 oz each) stewed tomatoes*

     1 can chopped olives

     8 oz fat-free Italian dressing

     1 onion, chopped

     1 bell pepper, chopped

     1/2 bunch cilantro, minced

     few sprigs of green onion, chopped

     dash of sugar

     dash of oregano, crumbled

     dash of garlic salt


Drain stewed tomatoes.  Chop and place in a medium non-reactive bowl.  Add remaining ingredients and mix well.  Chill at least 2 hours before serving.


*One of the cans can be Italian style, but do not use Italian style stewed tomatoes for both cans. 


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